TOPOLOBAMPO | 445 NORTH CLARK STREET | CHICAGO | 312-661-1434
LOCATION AND HOURS
|LOCATION:||Topolobampo is located on Clark Street, just south of Illinois Avenue, in Chicago’s River North neighborhood. Valet parking is available.|
|ADDRESS:||445 North Clark Street – Chicago, IL 60654|
Wednesday: 6:30 p.m. seating
|GIFTS:||Give the gift of Topolo. SHOP GIFT CARDS HERE!|
After a year-long tenure in our cookbook library and test kitchen, the Topolo experience is back in our beloved dining room. Begin your night with snacks and drinks in our front-room lounge, then move into our main dining room for the complete, Michelin-starred chef’s tasting menu experience. Our award-winning wine pairings, plus a reserve spirits list completes the evening. We accommodate dietary restrictions & follow all safety & sanitation protocols, including filtering the air with HEPA filters.
Rick and Deann Bayless, Proprietors
Zach Steen, Chef de Cuisine | Meagan O’Connor, Sous Chef | Jennifer Melendrez, Pastry Chef
RESERVATIONS & MENU
We are incredibly proud to present our new chef’s tasting around the beautiful flavors of Día de Muertos in Oaxaca.
Chile de Agua Aguachile • sashimi-style Baja kampachi yellowtail, hoja santa-cured chayote, Michoacana avocado, herby pipicha, spicy aguachile “broth” (lime, orange, Oaxacan chile de agua), citrus jewels.
Marigold Taco • just-made heirloom corn tortilla flecked with marigolds, roasted red kuri squash, maitake mushrooms, Oaxacan yellow mole with herby pitiona, “tangerine lace” marigold petals.
Guinea Hen, Estofado Almendrado • slow-cooked guinea hen stuffed with veal sweetbreads, Oaxacan estofado almendrado (almonds, roasted tomato, sweet spices, raisins), Burgundy truffles, mezcal-confit baby tomatoes, olive-cured pistachios, pickled jalapeños.
Lamb, Black Mole • aged Strauss Farm lamb loin (cooked over the coals), Oaxacan black mole (33 ingredients), black bean mash with hoja santa, roasted Brussels sprouts.
Calabaza en Tacha • pumpkin cooked with unrefined sugar and sweet spices, sorbet made from that pumpkin, pumpkin seed cake flecked with Mexican chocolate, Boka Roja aged goat cheese, cracked black pepper.
Manchamanteles • pineapple upside-down cake, fruity-nutty “table cloth strainer” mole (ancho chile, sweet spices, plantain, pineapple), golden plantain ice cream.
Rick and Deann Bayless opened Topolobampo in 1989, a few years after opening Frontera Grill. The two restaurants were designed to have the same front door, but that would be one of the few things they would share. If Frontera rocks and claps, Topolo is the sleek, artful sister. She’s also the more adventurous one.
Outstanding Restaurant Award James Beard Foundation 2017
1 Star Michelin Guide, 2011–2020
Outstanding Service nominee James Beard Foundation, 2011–2016
Outstanding Restaurant nominee James Beard Foundation, 2002
Good Food 100 2017-2019
Best New Restaurant Esquire, 1991
4 Stars Chicago Magazine
4 Stars Chicago Tribune
Award of Excellence Wine Spectator, 1990-2019
LET US HOST YOUR NEXT FIESTA!
For a more intimate Topolo experience for your group, consider Topolo’s private dining room, The Library. We can accommodate up to 30 guests for magical multi-course meals. It’s just one of our three private event rooms at our Clark Street restaurants. For more information see
445 North Clark Street • Chicago, IL 60654